Sayori's Unohana Mabushi

Prepare the okara dressing.
Place a strainer over a bowl of water and strain the okara while keeping it submerged in the water. This makes it easier for the fine particles of okara to fall to the bottom of the bowl.
Once strained, pour the water containing the dissolved okara into a strainer lined with cheesecloth and strain again, then squeeze the cheesecloth to remove excess water.

Put the okara (from step 1), egg yolk, vinegar, and sugar into a pot and mix well

Cook over very low heat, stirring constantly. Have a damp cloth ready, and if it starts to stick to the side of the pot, place it on the cloth to prevent it from overcooking. Once the mixture has become smooth, remove from the heat. Cook for approximately 10 to 15 minutes

Put sake in a pot and bring to a boil, then add the mitsuba roots and stir-fry in sake. Once lightly cooked, turn out the mitsuba into namaage and let cool

To make konbujime, dip the Sayori in a sweet vinegar made from vinegar, sugar, and water to remove the konbu aroma. Wipe off the water with kitchen paper and then slice diagonally into thin strips about 5mm thick

In a bowl, add [3], mitsuba (Japanese parsley) cut into 3-4cm pieces, and ginger, and mix. Once everything is mixed, add the unokinawa batter and mix again

Serve in a bowl and you're done